Tuesday, April 2, 2013

White Bean Enchiladas

We have been on a Mexican food kick lately and lovin it.  Every Friday night for the past couple of months we've been trying out different taco and burrito recipes but we always pair the main dish with our favorite brown/garlic/lime juice and Cilantro side.

White Bean Enchiladas

2            tablespoons vegan sour cream
1            (16 oz) can cannellini beans or other white beans, rinsed and drained
1/2         cup vegan cheese of your choice, divided
2            tablespoons canned chopped green chiles (we left out)
1            tablespoon sliced green onions
1            tablespoon chopped fresh cilantro
1            teaspoon ground cumin

1/2         tablespoon oil
1            tablespoon flour
1            (10 oz) can enchilada sauce
1/2         cup vegetable broth
              salt & pepper

6-7        (6-inch) corn tortillas

In a saucepan over medium heat, add oil and four.  This will form a paste.  Pour in Enchilada sauce, vegetable broth, salt and pepper.  Bring to a boil.  Reduce heat and simmer while you prepare the filling.

Combine the sour cream and beans in a food processor, process until almost smooth. Stir in 1/4 cup vegan cheese, chiles, onions, chipped cilantro and cumin.

Dip one tortilla in the sauce mixture to soften, transfer to a plate.  Spread some of the mixture down center of tortilla; roll up.  Place roll, seam side down in an 11 x 7” baking dish coated with cooking spray.  Repeat procedure with remaining tortillas and bean mixture. 

Add remaining sauce over enchiladas and sprinkle with 1/4 cup vegan cheese.  Serve with cilantro sprinkled on top.

Bake at 350 degrees for 30 minutes or until bubbly.  Serve with cilantro sprinkled on top and a dollop of vegan cream cheese. **** I made brown rice with garlic, lime juice and lots of Cilantro as the main side.

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